In collaboration with the Culinary Institute of America
Inside the Plant-Forward Kitchen: LA and Bay Area is the first edition of a new video education series from The Culinary Institute of America and Unilever Food Solutions, a first-of-its-kind video reference library documenting the best of plant-forward cuisine.
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Introduction to Inside the Plant-Forward Kitchen: LA and Bay Area
Merois | Malibu Farm | A.O.C. | Cafe Gratitude | Kismet | Little Pine | Besharam | SingleThread
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Veggie Sushi with Chef Wolfgang Puck and Chef Tetsu Yahagi at Merois
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Veggie Sushi with Chef Wolfgang Puck and Chef Hiroyuki Fujino at Merois
Malibu Farm
A.O.C.
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Chef Suzanne Goin Talks Plant-Forward Cuisine at A.O.C.
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Chef Suzanne Goin Makes the Farmer’s Plate at A.O.C.
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Bartender Ignacio Murillo Makes a Barlett Sour Cocktail at A.O.C.
Cafe Gratitude
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Chef Seizan Dreux Ellis Makes “I Am Confident” at Cafe Gratitude
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Chef Seizan Dreux Ellis Makes “I Am Liberated” at Cafe Gratitude
Kismet
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Chef Iliana Loza Makes Vegan Stuffed Eggplant at Kismet
Little Pine
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Chef Randy Leon Makes Sunchokes with Citrus Crème Fraîche at Little Pine
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Chef Randy Leon Makes Pasta with Oyster Mushrooms at Little Pine
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Chef Randy Leon Makes Vegan Cabbage Stuffed with Apple “Sausage” at Little Pine
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Chef Heena Patel Makes Ragda at Besharam
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Chef Heena Patel Makes Patras at Besharam
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Chef Kyle Connaughton Talks about the Origins of Three Michelin Star SingleThread
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Chef Kyle Connaughton Makes Onigiri at SingleThread Restaurant
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Katina Connaughton Talks Sustainable Agriculture at SingleThread Farm
